Amano- Ridgewood, NJ- very fantastic Napolitana style pizza- Mozzarella Di Buffala, San Marzano Tomatoes, 00 Flour, Fresh Basil, very very good. pies take 3-4 minutes- now that is right- great char. highly recommended!
A Mano's pizze cook in 60 to 90 seconds, not 3-4 minutes. Pizza Town in Elmwood Park manages to get theirs out of the oven in just over 3 minutes, which is impressive for that style of pizza.
Speaking of styles of pizza, there are many in north jersey, and claims of "the best" are a bit silly. They are different animals and can't be compared.
There a bunch of what is often referred to as cracker-crust style. This style is has a low moisture, very thin and crunchy crust. They are often referred to as "bar pies", but I don't find that description very helpful, as that description can refer to size more than style. Notable places serving this style:
Kinchley's in Mahwah
Nellie's in Waldwick
Patsy's in Paterson
Town Pub in Bloomfield
Star Tavern in Orange
Lido in Hackensack, although I've never been.
Reservoir Tavern in Parsippany (not a fan, but it's worth a visit)
A Mano in Ridgewood is serving Neapolitan-style pizza, and it's the only place in north jersey doing this, at least to the extent that they are shooting for that style. The pizza is similar to what you'd find in Naples and its environs, and is much different than NYC style pizza (although I think people think NYC pizza is what you find in Italy, just as they think all of these Italian American restaurants are serving "Italian food").
Then there's the NYC-Neapolitan style, which was born from places like Lombardi's. Sort of a hybrid of the regular pizza you'd get in NYC, and Neapolitan style. Places like Brooklyn's Pizza, and Grimaldi's in hoboken.
For what I would describe as Jersey Boardwalk/Classic Jersey style pizza, Pizza Town is my new passion. They hit this style out of the park. After you have their pizza, you realize how awful most pizzerias in north jersey really are. Most places, which feed the masses and can be found in every town, serve doughy, undercooked, dried out, pedestrian pizza. Pizza Town's pizza is lighter, brighter, and better.
All of those place are no doubt worth a visit.
edited to add that Panevino in Livingston is also producing Neapolitan-style pizza, although not quite as successfully as A Mano.
<message edited by tommyeats on Mon, 07/6/09 12:32 PM>